WATERMELON & ARUGULA WITH FETA

Does it get any better than a big juicy slice of watermelon?  I remember as a kid, every summer there would be a big neighborhood picnic where we would have watermelon eating contests (followed by a greased pig chase, of course!) and I would look forward to stuffing my face (literally) with melon all year long.  

 

Apparently, my one-and-a-half year old feels the same way.  She saw the personal watermelon we got in this week’s Washington’s Green Grocer box and started squealing until I cut her a slice.  Exhibit A:

But on the off chance that a nice plain old slice of watermelon isn’t what you’re looking for, feel free to give this recipe a try.  It’s kind of like the grapefruit, radish, and avocado salad I did a few months back. A very different combo, but awesome.  Ina Garten does one that is even fancier than mine, but also requires a bunch more ingredients.  Feel free to vary things -- purple onion the one time, a shallot the next, champagne vinegar or lemon juice.  It’s just simple, fresh, and delicious.

 

1 personal watermelon or ¼ of a full size, sliced thin
6 or so cups of fresh arugula
⅓ cup feta cheese, (the Organic Valley kind from WGG is killer)
1 shallot or ½ small onion, minced
⅓ cup good olive oil
juice of 1 lemon (I have also made with about ⅓ cup champagne vinegar)
a sprinkling of sugar (for the dressing)
salt, pepper to taste

First, mix the dressing.  Whisk together the shallot, olive oil, lemon, sugar, salt, and pepper.  Toss the arugula, onion, and feta with the dressing.  Lastly toss in the watermelon. Sprinkle a little more salt and pepper overtop and serve.  It’s pretty and you’ll be shocked how much everyone likes this dish.  It was dinner for us the other night!